Preheat oven to 375 degrees Fahrenheit. Mix together dry ingredients.Whisk together wet ingredients in a separate bowl. Beat wet ingredients into dry ingredients vigorously with a mixer or whisk. Divide batter into two sticky masses. Drop in balls on to a greased cookie sheet or silicone baking mat.

Press a piece of plastic wrap over dough balls.Flatten rounds with hand, and use a rolling pin over the plastic wrap until dough is 1/8 inch thickness. Peel off plastic wrap and smooth over any bubbles with fingertips.

Bake at 375 degrees for 8 minutes.

Let wraps rest on silicone mat until lukewarm to the touch, then carefully run a sharp spatula around the bottom to unstick. Let cool completely and store between sheets of paper towel in a plastic baggie on the countertop.

If you over bake the wraps, there will be dry crispy spots on them. If you under bake them, they will be doughy on the inside. The key is the make sure the dough is spread evenly, with the thickness uniform throughout.

Notes

*Oat or buckwheat flour work well in this recipe. For paleo wraps, you might be able to substitute tapioca or arrowroot starch.

Recipe Notes: You don’t need any special equipment for this recipe, but I found a trick to help with rolling out and unsticking the wraps. A silicone baking mat that I got at a discount store for $5 really makes the process easier. Parchment paper will absolutely NOT work, as it crinkles up from the moisture of the dough, producing a bumpy wrap “bottom” prone to tearing. To make your wraps pretty, use golden flax meal, almond flour, and oat flour. Regular flax and pecan flour produced the dark whole-grainy looking wraps. Both variations taste the same, so it all comes down to how much you’re bothered by ugly food.